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Beth Lynn Lewis and Maggie Lambert talk about some hoofcare considerations they make to keep horses safe, sound, and comfortable through winter months.Thank you to our amazing sponsors:Cavallo Hoof Boots is offering 15% off a pair of Trek hoof boots at cavallo-inc.com with code HRNA special shout out to Grid as New, Mud Control Grids – they are a game changer for any mud issues, big or small! – mudcontrolgrids.comAlso be sure to check out Hay Boss Feeders – haybossfeeders.com – for all your slow-feeding needs. I get my Hay Boss feeders from Mountain Lane Farm in NH!

Today we share with you an Equus Barn Story called Home for Christmas. In this episode the Christmas spirit arrives at a frigid Pennsylvania racetrack, delivered by a plucky claiming horse. Enjoy. HORSES IN THE MORNING Episode 3849 – Show Notes and Links:Hosts: Jamie Jennings of Flyover Farm and Glenn the GeekTitle Sponsor: Kentucky Performance ProductsJamie and Glenn's Amazon StorePic Credit: NAFind Equus Barn Stories hereAdditional support for this podcast provided by: Equine Network, My New Horse and Listeners Like You

On today's show, we're spending some time with Mike McMahon of Bourbon Lane Stable to learn why this partnership emphasizes aftercare -- and even named a bourbon after one of their retired racehorses. Then we chat with Erin MacDonald of New Vocations' Ocala branch for a new training tip and adoptable horse of the week. And we have a special guest for the holidays: stay tuned!Hosts: Leigh Beamer and Kristen Kovatch Bentley of The Horseback WriterImage Credit: Retired Racehorse RadioTitle Sponsor: Kentucky Performance ProductsMedia Partners: The Thoroughbred Makeover and New Vocations Racehorse AdoptionGuest: Michael McMahon, Thoroughbred Charities of America New Vocations Segment - Adoptable HorseAdditional Support Provided by: Horse Radio Network, Retired Racehorse Project, and Listeners like You!

Today we’re heading to Portugal to explore the beautiful world of Dom Cavalo in Portugal. We’ve brought together two unique perspectives to give you the full story: Ana Confraria gives us an insider’s look at the daily life, the training, and the incredible horses that live there. Naomi Oliver talks about the big picture of horse travel and what riders today are actually looking for in a dream vacation. You’ll learn how Dom Cavalo mixes old-school Lusitano traditions with top-notch care to create an authentic experience that puts the horse first. Listen in...HORSES IN THE MORNING Episode 3848 – Show Notes & Links:Host: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Ana Confraria and Naomi Oliver from Dom Cavalo in PortugalRecipe: COZIDO À PORTUGUESA (The most traditional Portuguese food) or PORTUGUESE STEW that needs no introduction. It name reveals everything: Portuguese meats, sausages, and vegetables cooked together.It's recognized as one of the oldest dishes in Portuguese cuisine, a typically home-cooked meal, and is easily found on the menus of traditional restaurants.In reality, it's not 100% Portuguese in origin, as there's a very similar recipe in Spain, "olla podrida" or "cocido," in France "Pot-au-feu," and in Italy "Bollito misto." The ingredients and flavors vary slightly, but the technique used is always the same: cooking food in water over low heat.What truly distinguishes Portuguese Stew from stews in the rest of Europe are the sausages. And these are essential in any version of Portuguese Stew.Each region has its own preferred meats and vegetables, but a proper Cozido (Portuguese stew) must include at least one meat sausage and one blood sausage, pig's ear, turnip, and Portuguese cabbage.INGREDIENTS:300 grams of beef for braising½ pig's trotter1 small pig's ear300 grams of streaky bacon300 grams of pork ribs1 meat chorizo1 black pudding1 blood chorizo1 farinheira sausage1 small Portuguese cabbage1 small Savoy cabbage2 medium turnips2 medium potatoes2 carrots1 measure of rice (350ml)1 measure of the broth in which the meats were cooked, 1 measure of water.PREPARATION:Start by cooking all the meats and sausages in the same pot with water, salt, and pepper. As they cook, set them aside.First the farinheira (a type of sausage) and blood sausage, then the morcela (blood sausage) and beef sausage. Next, the spare ribs and streaky bacon. Finally, the chiado (a type of sausage), pig's ear, and beef, which take the longest to cook.Then use the broth from the meats to prepare the remaining ingredients for the stew.Start by heating a drizzle of olive oil in a pan, fry 1 cup of rice – about 350ml – and add 1 measure of broth and another of water. Season with pepper and cook for 18-20 minutes. Adjust the salt if you think the broth is bland.In another pan, reserve broth to heat 2 small cans of white beans.Next, prepare the

Thanks for joining us on Sleep Stories for Equestrians, where we are reading a special holiday tale about two Danish brothers who run into Santa Claus' Pony by Ella F. Mosby. This episode contains the final part of our story, chapter fifteen of our story, featuring peaceful meditation music to help you drift off to dreamland.00:51 – Guided Meditation01:31 –The Story BeginsConnect with the host Ashley Winch, she loves making new friends!FacebookLinkedInInstagramNote: This story is in the public domain.